rellenos and pico

The inspiration for this dish? One big beautiful heirloom tomato… that’s all it took, well that and some good-looking poblano chiles. Watch out – the onions, garlic, bell peppers, and jalapeño are used for both the renello stuffing and the pico de gallo; so be sure not to toss it all in the skillet for the filling. Reserve the indicated amounts and set them aside for the pico. Also, it is important to rinse and drain the black beans well, otherwise, they will discolor the filling. You don’t want that to happen since the vibrant colors are a big part of this dish. OK, gotta run, that’s all I have to say about this yummy vegetarian meal, enjoy!

Rice and Black Bean Chiles Rellenos with Pico de Gallo

4 large poblano chiles
1 tablespoon olive oil
1 red onion, peeled and diced; divided
3 garlic cloves, peeled and minced; divided
2 red, yellow, or orange bell peppers, seeded and diced; divided
1 jalapeño, seeded and minced; divided
1 cup cooked rice
15-ounce can black beans, drained and rinsed well
1 teaspoon ground cumin
Salt and freshly ground black pepper
1 cup white cheddar or Monterey Jack cheese, shredded

Simple Pico de Gallo

1 large or 2 medium tomatoes, stemmed and diced
1/4 cup minced cilantro
Juice of 1 lime

2 avocados, peeled and sliced, for garnish

Place the poblano chiles directly on the flame of a gas burner. Use tongs to turn the poblanos and char on all sides, then place them in a plastic bag to steam. The steam will help the skin loosen. When the chiles are cool enough to handle, rub the skin off with your hands or paper towels. Carefully slit each chile up one side and remove the core and the seeds. Set aside.

In a large skillet, heat the olive oil and sauté 3/4 of the onion and 2 of the garlic cloves until soft. Add 3/4 of each of the bell peppers, and 3/4 of the jalapeño to the onions and garlic in the skillet and cook for 2 minutes over medium heat.

Add the rice, black beans, cumin, salt, and pepper. Stir until heated through. Meanwhile preheat the oven to 400 degrees. Place poblano chiles on a baking sheet and stuff each chile with 1/4 of the rice and bean mixture. Top each chile with shredded cheese and bake for 20 minutes.

While the chiles bake, make the pico de gallo; place the remaining onion, garlic, bell pepper, and jalapeño in a bowl. Stir in the diced tomatoes and cilantro. Add the lime juice and season with salt and pepper, to taste.

Remove chiles from the oven and place one on each of the four dinner plates. Place a large spoonful of pico de gallo along with each chile and garnish with avocado slices.

Serves 4